Comments on: Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns

By: Cam de la Ron

Cam de la Ron — Sun, 24 Jan 2010 19:20:28 +0000

This looks so nice. I love ras al hanout. It is one of my favorite spice blends, and mine ran out a couple months ago. Time to pull out the spices and make some more!

By: deana-Lostpastremembered

deana-Lostpastremembered — Fri, 22 Jan 2010 21:10:13 +0000

It seems half the time I click on something you have made it. Beautiful shot and great recipe. SUch a pleasure to come to your site.

By: Jussi

Jussi — Sun, 17 Jan 2010 16:05:41 +0000

Hi,
You’ve got very nice web site.
I just bought the gourmet whip and now I’m trying to find a recipes that I can try. This on looks very promising.
Another thing is that with 0,5l gourmet whip, do I halve the quantities? And should I use one or two gas pellets?

By: Madalene

Madalene — Sun, 17 Jan 2010 04:02:40 +0000

Hi Jussi,
Thank you for your comments on this recipe. My advise is for a 0.5L you should only pour 3/4 of liquid in ratio to the capacity of the whipper in this case no more than 375ml of liquid, this leaves enough space for the gas to expand. Charge it at first with one gas pellet and test it if it does not holds it’s foam well enough add another gas pellet. Your correct about the fat percentage, the celeriac has enough body to holds it’s shape. I make this recipe regularly and it works every time however I use two gas pellets in a larger gourmet whip.
Regards
Madalene

By: keith Gilchrist

keith Gilchrist — Thu, 29 Oct 2009 10:06:12 +0000

Hi,
Great to find this web site.
Looks good and is the first place I have found with recipes for Espumas and foams to get great presentation.

I will look here again.

Regards

Keith

By: Henry

Henry — Mon, 11 May 2009 13:01:18 +0000

Just wanted to say that the soup/espuma was superb. Really delicious.

A quick question on the use of the Thermo Whip as that was the only thing I couldn’t get to work (first time I’ve used one). How would you describe the consistency needed for the soup/espuma to foam?

I think mine was too thick but any guidance on using one would be much appreciated. But thanks again for this recipe it was brilliant and went down really well.

Only just found your website and already loving it!

Maddy’s Reply to Henry’s question..
Henry, you are right if the soup/ liquid is too thick it will not aerate and foam. You can let the soup down with cream, stock or water, basically you need a high fat contents for a good foam we work on a 30% fat ratio, but if the liquid is too thin then it will not work either. You need to play with it a bit to get a real good feeling for the constancy required.
I add gelatine to cold liquids if it’s water based to hold it’s foam and shape, this does not work for hot liquids though. (reference the fruit foams)